摘要
通过对黑小麦全粉、与对照样特精粉复配混粉的面筋数量与质量测定,对黑小麦全粉占10%、15%、20%、25%、30%、40%、50%复配混粉进行流变学特性指标的测定及制作馒头成品以评价。结果表明:不同复配比例的混粉湿面筋数量表现比例越大含量越高;黑小麦全粉的流变学特性较差;复配混粉也都低于对照样特精粉的流变学指标;黑小麦全粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。
By measuring the quantity and quality of wheat gluten mixed with whole wheat flour and special fine flour,the rheological properties of 10%,15%,20%,25%,30%,40%and 50%rye flour mixtures were measured and the steamed bread products were evaluated,the results showed that the quantity of wet gluten mixed with different proportion was higher,the rheological property of whole wheat flour was worse,and the rheological property of mixed flour was lower than that of the control rye whole wheat flour alone was not suitable for making steamed bread.When the proportion of mixture was 10%~15%,the total score of steamed bread was over 80.
作者
张磊
刘珮珮
任鹏
郭宏民
Zhang Lei;Liu Peipei;Ren Peng;Guo Hongmin(Hebei Guangpai Flour Co. , Ltd. , Handan 057153;Henan Institute of Engineering ,Zhengzhou 451191;Hebei Pingle Flour Machinery Group Co. , Ltd. ,Shijiazhuang 050800)
出处
《粮食与食品工业》
2022年第1期22-25,共4页
Cereal & Food Industry
关键词
黑小麦全粉
流变学特性
复配混粉
馒头
rye whole wheat flour
rheological properties
mixed flour
steamed bread
